JPWO2017110988A1 - Gel food composition - Google Patents
Gel food composition Download PDFInfo
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- JPWO2017110988A1 JPWO2017110988A1 JP2017558252A JP2017558252A JPWO2017110988A1 JP WO2017110988 A1 JPWO2017110988 A1 JP WO2017110988A1 JP 2017558252 A JP2017558252 A JP 2017558252A JP 2017558252 A JP2017558252 A JP 2017558252A JP WO2017110988 A1 JPWO2017110988 A1 JP WO2017110988A1
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- food composition
- gel food
- gel
- weight
- composition according
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Abstract
新たなゲル状食品組成物を提供すること。
遊離分岐鎖アミノ酸０．１〜１０重量％、タンパク質１〜１２重量％、及びプロバイオティクス１０４個/ｇ〜１０１４個/ｇ を含有する、ゲル状食品組成物。To provide a new gel food composition.
A gel food composition comprising 0.1 to 10% by weight of free branched chain amino acids, 1 to 12% by weight of protein, and 10 4 / g to 10 14 / g of probiotics.
Description
ゲル状食品組成物に関する発明が開示される。 An invention relating to a gel food composition is disclosed.
現在、多くの栄養補給用ゲル状食品組成物が市販されている。様々な目的又は消費者集団に応じて、種々の組成の栄養補給用ゲル状組成物が知られている。体力の消耗又は疲労を伴う身体活動には、適切な栄養を一定期間あるいは長期間に亘り補給することが望ましい。 At present, many nutritional gel food compositions are commercially available. Different compositions of nutritional gel compositions are known for different purposes or consumer populations. For physical activities that involve exhaustion or fatigue, it is desirable to supplement with adequate nutrition over a period of time or over a long period of time.
栄養補給を目的とするゲル状食品組成物には、種々の成分が含有される。しかし、配合される成分の種類、及びその組み合わせによって、いくつかの問題が生じ得る。例えば、特定のアミノ酸（例えば、分岐鎖アミノ酸）を含有すると、苦味及び／又は不快臭を持つことが知られている。また、タンパク質又はアミノ酸と糖類とはメイラード反応による褐変減少が起こり、保存安定性に影響を与えることも知られている。さらに、ゲル状食品組成物にタンパク質を含有する場合、その分散性が悪いと服用時になめらかさの問題が生じ、保存安定性の良いゲル状食品組成物を得ることが出来ない。 Various ingredients are contained in the gel food composition for the purpose of nutritional supplementation. However, several problems may occur depending on the types of ingredients to be blended and combinations thereof. For example, when a specific amino acid (for example, a branched chain amino acid) is contained, it is known to have a bitter taste and / or an unpleasant odor. It is also known that protein or amino acid and saccharides undergo browning reduction due to Maillard reaction and affect storage stability. Furthermore, when protein is contained in the gel food composition, if the dispersibility is poor, a problem of smoothness at the time of taking occurs, and a gel food composition having good storage stability cannot be obtained.
上述のような問題を解決した新たなゲル状食品組成物を提供することが一つの課題である。 One problem is to provide a new gel food composition that solves the above-described problems.
特定の組成を採用することにより、上記課題が解決できることが見出された。斯かる知見を基に更なる検討と改良を重ねた結果、下記に代表される発明が提供される。
項１.
遊離分岐鎖アミノ酸０．１〜１０重量％、タンパク質１〜１２重量％、及びプロバイオティクス１０４個/g〜１０14個/g を含有する、ゲル状食品組成物 。
項２.
さらに糖類５〜２０重量％を含有する、項１に記載のゲル状食品組成物。
項３
さらに遊離非分岐鎖アミノ酸０．１〜２．５重量％を含有する、項１又は２に記載品組成物。
項４
前記タンパク質がホエータンパク質である、項１〜３のいずれかに記載のゲル状食品組成物。
項５.
糖類がショ糖、ブドウ糖、及びデキストリンから成る群より選ばれる１種以上である項１〜４のいずれかに記載のゲル状食品組成物。
項６．
前記遊離分岐鎖アミノ酸が、バリン、ロイシン、及びイソロイシンから成る群より選ばれる１種以上である項１〜５のいずれかに記載のゲル状食品組成物。
項７．
前記遊離非分岐鎖アミノ酸がアルギニンである項３〜６のいずれかに記載のゲル状食品組成物。
項８．
大豆多糖類を含む項１〜７のいずれかに記載のゲル状食品組成物。
項９．
前記大豆多糖類が０．２〜１．７重量％である項８に記載のゲル状食品組成物。
項１０．
前記プロバイオティクスが乳酸菌である項１〜９のいずれかに記載のゲル状食品組成物。項１１．
１食当たりの単位包装形態である項１〜１０のいずれかに記載のゲル状食品組成物。
項１２．
単位包装形態が５０〜４００ｇである、項１１に記載のゲル状態食品組成物
項１３．
１食当たりの単位包装形態からなり、筋タンパク分解抑制剤、疲労回復剤及び又は免疫賦活剤である、項１〜１２のいずれかに記載のゲル状食品組成物。It has been found that the above problem can be solved by adopting a specific composition. As a result of further studies and improvements based on such knowledge, the following inventions are provided.
Item 1.
A gel food composition comprising 0.1 to 10% by weight of free branched chain amino acids, 1 to 12% by weight of protein, and 10 4 / g to 10 14 / g of probiotics.
Item 2.
Item 2. The gel food composition according to Item 1, further comprising 5 to 20% by weight of a saccharide.
Item 3
Item 3. The product composition according to Item 1 or 2, further comprising 0.1 to 2.5% by weight of a free unbranched amino acid.
Item 4
Item 4. The gel food composition according to any one of Items 1 to 3, wherein the protein is whey protein.
Item 5.
Item 5. The gel food composition according to any one of Items 1 to 4, wherein the saccharide is one or more selected from the group consisting of sucrose, glucose, and dextrin.
Item 6.
Item 6. The gel food composition according to any one of Items 1 to 5, wherein the free branched chain amino acid is one or more selected from the group consisting of valine, leucine, and isoleucine.
Item 7.
Item 7. The gel food composition according to any one of Items 3 to 6, wherein the free unbranched amino acid is arginine.
Item 8.
Item 8. The gel food composition according to any one of Items 1 to 7, comprising soybean polysaccharide.
Item 9.
Item 10. The gel food composition according to Item 8, wherein the soybean polysaccharide is 0.2 to 1.7% by weight.
Item 10.
Item 10. The gel food composition according to any one of Items 1 to 9, wherein the probiotic is a lactic acid bacterium. Item 11.
Item 11. The gel food composition according to any one of Items 1 to 10, which is a unit packaging form per serving.
Item 12.
Item 12. The gel food composition according to Item 11, wherein the unit packaging form is 50 to 400 g.
Item 13. The gel food composition according to any one of Items 1 to 12, which comprises a unit packaging form per serving and is a muscle protein degradation inhibitor, a fatigue recovery agent, and / or an immunostimulator.
次の一つ以上の作用効果が発揮される。（１）遊離分岐鎖アミノ酸及び／又はタンパク質と糖質のメイラード反応による着色が抑制された保存安定性に優れたゲル状食品組成物が提供される。（２）成分の分散性が良く、ゲルの状態が保存上適切に保たれ、風味が良好であるゲル状組成物が提供される。（３）筋肉痛及び／又は疲労感を軽減するゲル状食品組成物が提供される。（４）運動による筋タンパクの分解を抑制し、さらに免疫低下を抑制し、体内への異物の侵入を防ぐ生体防御作用を併せ持つ、ゲル状食品用組成物が提供される。（５）熱中症予防の効果が期待出来るゲル状食品組成物が提供される。（６）体力の消耗及び／又は疲労の回復に優れ、且つ、ストレス（激しい運動及び／又は食事制限による減量時によるストレスを含む）に伴う胃腸の障害の予防又は治療の手段が提供される。（７）ストレス（激しい運動及び／又は食事制限による減量時によるストレスを含む）に伴う免疫低下抑制手段が提供される。（８）服用後早期から持続的に生体内でのタンパク質合成を可能にするゲル状食品組成物が提供される。（９）スポーツ選手又はアスリートの体調管理に適した栄養管理補助食品が提供される。（１０）通常よりも体力を要する職業人の体調管理に適した栄養管理補助食品が提供される。（１１）高齢者の体調管理又は栄養強化食に適した補助食品が提供される。（１２）高齢者の肺炎予防効果が期待されるゲル状栄養管理補助食品用組成物が提供される。（１３）高齢者の筋萎縮の抑制又は骨格筋維持が期待されるゲル状栄養管理補助食品組成物が提供される。（１４）携帯し易い単位包装のゲル状食品組成物が提供される。 One or more of the following effects are exhibited. (1) A gel food composition excellent in storage stability in which coloring due to Maillard reaction between free branched chain amino acids and / or proteins and carbohydrates is suppressed is provided. (2) Provided is a gel-like composition having good dispersibility of the components, maintaining a gel state appropriately on storage, and having a good flavor. (3) A gel food composition that reduces muscle pain and / or fatigue is provided. (4) Provided is a gel food composition that suppresses the degradation of muscle protein due to exercise, further suppresses the decrease in immunity, and also has a biological defense action that prevents foreign substances from entering the body. (5) A gel food composition that can be expected to prevent heat stroke is provided. (6) A means for preventing or treating gastrointestinal disorders that are excellent in recovery of exhaustion of physical strength and / or fatigue and that accompany stress (including stress due to intense exercise and / or weight loss due to dietary restrictions) is provided. (7) A means for suppressing immunity reduction associated with stress (including stress due to intense exercise and / or weight loss due to dietary restrictions) is provided. (8) Provided is a gel food composition that enables protein synthesis in vivo continuously from an early stage after taking. (9) Nutritional management supplements suitable for physical condition management of athletes or athletes are provided. (10) Nutritional management supplements suitable for the physical condition management of professionals who need more physical strength than usual are provided. (11) Supplementary foods suitable for physical condition management or nutrition-enriched food for the elderly are provided. (12) A composition for a gel-like nutritional management supplement that is expected to prevent pneumonia in elderly people is provided. (13) Provided is a gel-like nutritional supplement food composition that is expected to suppress muscle atrophy or maintain skeletal muscle in elderly people. (14) A gel-like food composition in a unit package that is easy to carry is provided.
ゲル状食品組成物が含有する遊離分岐鎖アミノ酸とは、アミノ酸の側鎖に分岐構造を有する遊離のアミノ酸であり、例えば、バリン、ロイシン、及びイソロイシンから成る群から選択される１種以上である。遊離の分岐鎖アミノ酸は、バリン、ロイシン、及びイソロイシンから成る群から選択される任意の２種以上であることが好ましく、３種全てを含むことが好ましい。ゲル状食品組成物は、このような遊離の分岐鎖アミノ酸を含むことにより、分岐アミノ酸の速い体内への吸収を可能にする。このような観点から、ゲル状食品組成物に含まれる遊離分岐鎖アミノ酸は添加されたアミノ酸であり、タンパク質等を構成するアミノ酸とは区別される。 The free branched chain amino acid contained in the gel food composition is a free amino acid having a branched structure in the side chain of the amino acid, for example, one or more selected from the group consisting of valine, leucine, and isoleucine . The free branched chain amino acid is preferably two or more selected from the group consisting of valine, leucine, and isoleucine, and preferably includes all three. The gel food composition contains such a free branched chain amino acid, thereby allowing the branched amino acid to be rapidly absorbed into the body. From such a viewpoint, the free branched chain amino acid contained in the gel food composition is an added amino acid and is distinguished from amino acids constituting proteins and the like.
ゲル状食品組成物が含有する遊離分岐鎖アミノ酸の量は、目的に応じて適宜設定でき特に制限されない。例えば、ゲル状食品組成物中の遊離の分岐鎖アミノ酸の含有量は、０．１〜１０重量％であり、より好ましくは１〜５重量％である。ここで、重量％とは、ゲル状食品組成物が水分を含む場合は、水分を含む状態での重量％である。食品組成物が２種以上の遊離分岐鎖アミノ酸を含有する場合、それらの含有量の比率は任意である。一実施形態において、ゲル状食品組成物が、バリン、ロイシン、及びイソロイシンを含む場合、これらの含有量（重量換算）の比率は、バリン：ロイシン：イソロイシン＝０．５〜２：２：０．５〜２を満たすことが好ましい。このような割合で分岐鎖アミノ酸を含有することにより、効果的に体力の消耗又は筋肉疲労の回復作用が得られる。さらにロイシンは生体内でのタンパク質合成を促進する作用を有するため、それを含むことにより、食品組成物は摂取する者の体内でのタンパク質合成の促進に資する。 The amount of the free branched chain amino acid contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the content of free branched chain amino acids in the gel food composition is 0.1 to 10% by weight, more preferably 1 to 5% by weight. Here, when the gelled food composition contains moisture, the weight% is the weight% in a state containing moisture. When the food composition contains two or more kinds of free branched chain amino acids, the ratio of their contents is arbitrary. In one embodiment, when the gel food composition contains valine, leucine, and isoleucine, the ratio of these contents (in terms of weight) is valine: leucine: isoleucine = 0.5-2: 2: 0. It is preferable to satisfy 5-2. By containing branched chain amino acids at such a ratio, it is possible to effectively restore physical strength or recover muscle fatigue. Furthermore, since leucine has the effect | action which accelerates | stimulates protein synthesis in the living body, food composition contributes to promotion of the protein synthesis in the ingestion person's body by including it.
ゲル状食品組成物が含有するタンパク質はゲル状食品組成物の成分として使用可能なタンパク質であれば特に制限されない。１種以上の任意のタンパク質を適宜選択し、必要に応じて組み合わせて、使用することができる。タンパク質の例としては次を挙げることができる：カゼイン、酸カゼイン、カゼインナトリウム、カゼインカルシウム、ホエータンパク質、乳清ホエータンパク質、魚肉タンパク質、及び卵タンパク質等の動物性タンパク質、並びに、これらの加水分解物；大豆タンパク質、小麦タンパク質、及びとうもろこしタンパク質等の植物タンパク質、並びにこれらの加水分解物。これらのタンパク質の１種又は２種以上を任意に組み合わせて使用することができる。ここでのタンパク質は添加されたタンパク質であり、ゲル状食品組成物に含有する総タンパク質とは区別される。 一実施形態において、タンパク質は、水溶性タンパク質であり、例えば、ホエータンパク質である。 The protein contained in the gel food composition is not particularly limited as long as it can be used as a component of the gel food composition. One or more arbitrary proteins can be appropriately selected and used in combination as necessary. Examples of proteins include: casein, acid casein, casein sodium, casein calcium, whey protein, whey whey protein, fish protein, animal protein such as egg protein, and hydrolysates thereof. Plant proteins such as soy protein, wheat protein, and corn protein, and hydrolysates thereof. One or more of these proteins can be used in any combination. The protein here is an added protein, and is distinguished from the total protein contained in the gel food composition. In one embodiment, the protein is a water soluble protein, such as whey protein.
ゲル状食品組成物が含有する添加されたタンパク質の量は、目的に応じて適宜設定でき特に制限されない。例えば、ゲル状食品組成物中の添加されたタンパク質の含有量は、１〜１２重量％、好ましくは３〜１１重量％、さらに好ましくは５〜１０重量％である。 The amount of added protein contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the content of the added protein in the gel food composition is 1 to 12% by weight, preferably 3 to 11% by weight, and more preferably 5 to 10% by weight.
ゲル状食品組成物が含有し得る糖類は、飲食品の分野で使用可能な糖類であれば特に制限されない。１以上の任意の糖類を適宜選択し、必要に応じて組み合わせて使用できる。糖類に例としては、単糖類、二糖類、オリゴ糖、糖アルコール、デキストリン、異性化液糖、及び水飴等を挙げることができる。単糖類としては、例えば、グルコース（ブドウ糖）、果糖、ガラクトース、マンノース、リボース、アラビノース、キシロース、及びラムノース等が挙げられる。二糖類としては、例えば、スクロース(ショ糖)、マルトース、ラクトース、イソマルトース、セルビオース、ゲンチオビオース、パラチノース、及びトレハロースなどが挙げられる。糖アルコールとしては、例えば、ソルビトール、キシリトール、マンニトール、エリストール、マルチトール、ラクチトール、還元パラチノースなどが挙げられる。デキストリンとしては、例えば、マルトデキストリンなどが挙げられる。水飴としては、例えば、酸糖化水飴、及び還元水飴などが挙げられる。これらの糖類の１種又は２種以上を任意に組み合わせて使用することができる。一実施形態において、好ましい糖類は、ショ糖、ブドウ糖、及びデキストリンから成る群より選ばれる少なくとも１種であり、さらに好ましくはショ糖である。 The saccharide that can be contained in the gel food composition is not particularly limited as long as it is a saccharide that can be used in the field of food and drink. One or more arbitrary saccharides can be appropriately selected and used in combination as necessary. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, dextrins, isomerized liquid sugars, and chickenpox. Examples of monosaccharides include glucose (glucose), fructose, galactose, mannose, ribose, arabinose, xylose, and rhamnose. Examples of the disaccharide include sucrose (sucrose), maltose, lactose, isomaltose, cerbiose, gentiobiose, palatinose, and trehalose. Examples of the sugar alcohol include sorbitol, xylitol, mannitol, erystor, maltitol, lactitol, and reduced palatinose. Examples of dextrin include maltodextrin. Examples of starch syrup include acid saccharified starch syrup and reduced starch syrup. One or more of these saccharides can be used in any combination. In one embodiment, the preferred saccharide is at least one selected from the group consisting of sucrose, glucose, and dextrin, more preferably sucrose.
ゲル状食品組成物が含有する糖類の量は、目的に応じて適宜設定することができ、特に制限されない。例えば、ゲル状食品組成物中の糖類の含有量は、５〜２０重量％であり、好ましくは７〜１５重量％である。 The amount of saccharide contained in the gel food composition can be appropriately set according to the purpose, and is not particularly limited. For example, the saccharide content in the gel food composition is 5 to 20% by weight, preferably 7 to 15% by weight.
ゲル状食品組成物は、上記糖類に加えて高甘味度甘味料を含んでいても良い。高甘味度甘味料としては、例えば、アスパルテーム、スクラロース（登録商標）、アセスルファムカリウム、サッカリン、サッカリンナトリウム、ステビア、甘草抽出物、グリチルリチン、羅漢果抽出物、ネオテーム、ソーマチン、マビンリン、ブラゼイン、モネリン等が挙げられる。ゲル状食品組成物は、これらの高甘味度甘味料の１種又は２種以上を任意に組み合わせて含有することができる。 The gel food composition may contain a high-intensity sweetener in addition to the saccharide. Examples of the high-intensity sweetener include aspartame, sucralose (registered trademark), acesulfame potassium, saccharin, saccharin sodium, stevia, licorice extract, glycyrrhizin, rakan extract, neotame, thaumatin, mabinlin, brazein, monelin and the like. . The gel food composition can contain one or more of these high-intensity sweeteners in any combination.
ゲル状食品組成物が含有し得る添加した遊離非分岐鎖アミノ酸とは、分子構造に分岐鎖を有さない遊離のアミノ酸（即ち、上述のバリン、ロイシン、及びイソロイシン以外のアミノ酸）である。遊離非分岐鎖アミノ酸の例としては、例えば、アラニン、アルギニン、アスパラギン、アスパラギン酸、アスパルテート、システイン、シトルリン、グルタミン、グルタメート、グリシン、ヒスチジン、リシン、ヒドロキシリシン、メチオニン、フェニルアラニン、プロリン、ヒドロキシプロリン、セリン、ヒドロキシセリン、トレオニン、トリプトファン、チロシン、ヒドロキシチロシンを挙げることができる。ゲル状食品組成物は、これらの遊離非分岐鎖アミノ酸の１種又は２種以上を任意に組み合わせて含有することができる。一実施形態において、ゲル状食品組成物は、遊離アルギニンを含有することが好ましい。遊離アルギニンを含有することは、インスリン分泌及び／又は成長ホルモンを刺激し、同化作用亢進によりタンパク合成を亢進するという観点からも好ましい。 The added free unbranched amino acid that can be contained in the gel food composition is a free amino acid having no branched chain in the molecular structure (that is, amino acids other than the above-mentioned valine, leucine, and isoleucine). Examples of free unbranched amino acids include, for example, alanine, arginine, asparagine, aspartic acid, aspartate, cysteine, citrulline, glutamine, glutamate, glycine, histidine, lysine, hydroxylysine, methionine, phenylalanine, proline, hydroxyproline, Examples include serine, hydroxyserine, threonine, tryptophan, tyrosine, and hydroxytyrosine. The gel food composition can contain one or more of these free unbranched chain amino acids in any combination. In one embodiment, the gel food composition preferably contains free arginine. Containing free arginine is also preferable from the viewpoint of stimulating insulin secretion and / or growth hormone and enhancing protein synthesis by enhancing anabolism.
ゲル状食品組成物が含有する遊離非分岐鎖アミノ酸の量は、目的に応じて適宜設定でき特に制限されない。例えば、ゲル状食品組成物中の遊離非分岐鎖アミノ酸の含有量は、０．１〜２．５重量％であり、好ましくは０．２〜１．５重量％である。 The amount of the free unbranched amino acid contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the content of free unbranched amino acids in the gel food composition is 0.1 to 2.5% by weight, preferably 0.2 to 1.5% by weight.
ゲル状食品組成物が含有する総タンパク質の量は、目的に応じて適宜設定でき特に制限されない。例えば、飲食品組成物中の総タンパク質の含有量は、０．５〜１５重量％であり、好ましくは１〜１５重量％であり、より好ましくは７〜１４重量％である。ここで、総タンパク質とは、上記添加したタンパク質、添加した遊離の分岐鎖アミノ酸、及び添加した遊離の非分岐鎖アミノ酸を合わせたゲル状食品組成物に含まれるタンパク質の合計という概念である。 The amount of the total protein contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the total protein content in the food and beverage composition is 0.5 to 15% by weight, preferably 1 to 15% by weight, and more preferably 7 to 14% by weight. Here, the total protein is a concept of the total of proteins contained in the gel food composition including the added protein, the added free branched chain amino acid, and the added free unbranched amino acid.
ゲル状食品組成物が含有し得るプロバイオティクスは、腸内フローラのバランスを改善し、カラダによい作用をもたらす微生物であり、生菌、死菌、菌体処理物等を含む概念であり、食品の分野で使用し得るプロバイオティクスであれば特に制限されない。プロバイオティクスの例としては次を挙げることができる：Bifidobacterium adolescentis Bifidobacterium animalis、Bifidobacterium bifidum、Bifidobacterium breve、Bifidobacterium essensis、Bifidobacterium infantis、Bifidobacterium lactis、Bifidobacterium longum、Lactobacillus acidophilus、Lactobacillus amylolyticus、Lactobacillus amylovorus、Lactobacillus alimentarius、Lactobacillus aviaries、Lactobacillus brevis、Lactobacillus buchneri、Lactobacillus casei、Lactobacillus cellobiosus、Lactobacillus coryniformis、Lactobacillus crispatus、Lactobacillus delbrueckii subsp bulgaricus、Lactobacillus delbrueckii subsp. lactis、Lactobacillus farciminis、Lactobacillus fermentum、Lactobacillus gallinarum、Lactobacillus gasseri、Lactobacillus helveticus、Lactobacillus helveticus、Lactobacillus hilgardii、Lactobacillus johnsonii、Lactobacillus kefiranofaciens、Lactobacillus kefiri、Lactobacillus mucosae、Lactobacillus oris、Lactobacillus panis、Lactobacillus collinoides、Lactobacillus paracasei、Lactobacillus paraplantarum、Lactobacillus pentosus、Lactobacillus plantarum、Lactobacillus pontis、Lactobacillus reuteri、Lactobacillus rhamnosus、Lactobacillus sakei、Lactobacillus salivarius、Lactobacillus sanfranciscensis、Lactococcus lactis、Leuconostoc citreum、Leuconostoc pseudomesenteroides、Leuconostoc lactis、Leuconostoc mesenteroides、、Pediococcus acidilactici、Pediococcus dextrinicus、Pediococcus pentosaceus、Propionibacterium freudenreichii,、Propionibacterium acidipropionici、Streptococcus faecalis、Streptococcus thermophilus、Tetragenococcus halophilus、Weissella confusa、Weissella halotolerans、Weissella kandleri、Weissella minor、Weissella paramesenteroides、Weissella viridescens、Bacillus subtilis、Clostridium butilicum。 Probiotics that can be contained in the gel food composition are microorganisms that improve the balance of intestinal flora and have a good effect on the body, and include live bacteria, killed bacteria, treated cells, etc. Any probiotic that can be used in the field of food is not particularly limited. Examples of probiotics include: Bifidobacterium adolescentis Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium essensis, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus amylolyticus amylolyticus, Lactobalus aviaries, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus cellobiosus, Lactobacillus coryniformis, Lactobacillus crispatus, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus farciminis, Lactobacillus fermentum, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus helveticus, Lactobacillus hilgardii, Lactobacillus johnsonii, Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus mucosae, Lactobacillus oris, Lactobacillus panis Lactobacillus collinoides, Lactobacillus paracasei, Lactobacillus paraplantarum, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus salivarius, Lactobacillus sanfranciscensis, Lactococcus lactis, Leuconostoc citreum, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Leuconostoc mesenteroides ,, Pediococcus acidilactici, Pediococcus dextrinicus, Pediococcus pentosaceus, Propionibacterium freudenreichii ,, Propionibacterium acidipropionici, Streptococcus faecalis, Streptococcus thermophilus, Tetragenococcus halophilus, Weissella ellasiss, Weissella ellatoiss
ゲル状食品組成物は、これらのプロバイオティクス乳酸菌の１種又は２種以上を任意に組み合わせて含有することができる。食品組成物に含有されるプロバイオティクス乳酸菌は生菌であっても死菌であっても菌体処理物であってもよい。一実施形態において、好ましいプロバイオティクス乳酸菌は、Bifidobacterium longum JBL01株、Entercoccus faecalis EC-12、Lactococcus lactis subsp. cremorisFC株、Lactobacillus brevis KB290、 Bifidobacterium longum 、Bifidobacterium lactis 、Lactobacillus delbrueckii subsp. bulgaricus 2038、 Streptococcus thermophilus,Lactobacillus gasseri SBT 2055、Lactobacillus gasseri PA-3、Lactobacillus gasseri OLL2716、Bifidobacterium animalis subsp. lactis LKM512、Lactobacillus acidophilus L-92、Lactobacillus rhamnosus GG、Tetragenococcus halophilus KK221、Lactobacillus plantarum YU、Bifidobacterium animals subspecies lactis DN-173010、Lactobacillus paracasei KW3110、より好ましくは免疫賦活作用を持つLactobacillus gasseri OLL2809,Lactobacillus casei Shirota、Lactococcus lactis JCM5805株、Lactobacillus pentosus S-PT84、Lactobacillus bulgaricus OLL1073R-1、Lactobacillus pentosus ONRICb0240(b240)株、さらに好ましくは前記b240株である。b240株は、2003年8月6日に日本国茨城県つくば市東１丁目１番地１ 中央第６に住所を有する独立行政法人 産業技術総合研究所 特許生物寄託センター（IPOD）に寄託番号FERM P‐19470として寄託され、現在、国際寄託に移管されており、その国際寄託番号はFERM BP-10065である。尚、独立行政法人産業技術総合研究所特許生物寄託センターは、２０１２年４月に独立行政法人製品評価技術基盤機構（ＮＩＴＥ）特許微生物寄託センターと統合され、現在、独立行政法人製品評価技術基盤機構バイオテクノロジーセンター特許生物寄託センター（NITE-IPOD）（〒２９２−０８１８ 日本国千葉県木更津市かずさ鎌足２−５−８ １２０号室）にてその微生物寄託業務は承継されている。b240株は、免疫賦活作用、特にIgA産生促進作用、抗鳥インフルエンザ抗体産生促進作用、肺炎予防、風邪予防、QOL向上作用を有することが知られている。よって、ゲル状食品組成物はL. ONRICb0240株を含有することにより、それを摂取するヒト又は動物に上述の作用を提供することができる。 The gel food composition can contain one or more of these probiotic lactic acid bacteria in any combination. The probiotic lactic acid bacteria contained in the food composition may be live bacteria, dead bacteria, or treated cells. In one embodiment, preferred probiotic lactic acid bacteria are Bifidobacterium longum JBL01 strain, Entercoccus faecalis EC-12, Lactococcus lactis subsp.cremorisFC strain, Lactobacillus brevis KB290, Bifidobacterium longum, Bifidobacterium lactis, Lactobacillus delbrueckii subcus. Lactobacillus gasseri SBT 2055, Lactobacillus gasseri PA-3, Lactobacillus gasseri OLL2716, Bifidobacterium animalis subsp. Lactis LKM512, Lactobacillus acidophilus L-92, Lactobacillus rhamnosus para GG, Tetragenococcus halophilus KK221, LactobacillusBactium Lactobacillus KW3110, more preferably Lactobacillus gasseri OLL2809, Lactobacillus casei Shirota, Lactococcus lactis JCM5805 strain, Lactobacillus pentosus S-PT84, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus pentosus ONRICb0240 (preferably b240) A. The b240 strain was deposited on August 6, 2003 at 1-1-1 Higashi 1-chome, Tsukuba City, Ibaraki, Japan, on the 6th of the National Institute of Advanced Industrial Science and Technology. Deposited as 19470 and currently transferred to an international deposit, the international deposit number is FERM BP-10065. The National Institute of Advanced Industrial Science and Technology Patent Organism Depository Center was integrated with the National Institute of Technology and Evaluation (NITE) Patent Microorganism Depositary Center in April 2012. The Biotechnology Center Patent Organism Depositary Center (NITE-IPOD) (room No. 2-5-8 Kazusa-Kamashita, Kisarazu City, Chiba Prefecture, Japan 292-0818) has inherited the microorganism deposit business. The b240 strain is known to have an immunostimulatory action, particularly an IgA production promoting action, an anti-avian influenza antibody production promoting action, pneumonia prevention, cold prevention, and QOL improvement action. Therefore, the gel food composition can provide the above-mentioned action to the human or animal ingesting it by containing L. ONRICb0240 strain.
ゲル状食品組成物が含有するプロバイオティクスの量は、目的に応じて適宜設定でき特に制限されない。例えば、ゲル状食品組成物中のプロバイオティクスの含有量は、１０４〜１０１４個／ｇであり、好ましくは１０５〜１０１３個／ｇであり、さらに好ましくは１０6〜１０１1個/ｇである。他の実施形態において、ゲル状食品組成物中のプロバイオティクス細菌の含有量は、例えば、０．００００１重量％〜５０重量％であり、好ましくは０．００００５重量〜３０重量％であり、さらに好ましくは０．００１〜０．２重量％である。ゲル状食品組成物に含まれるプロバイオティクス細菌は、生菌、死菌、及び菌体処理物のいずれであってもよい。The amount of the probiotic contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the content of probiotics in the gel food composition is 10 4 to 10 14 pieces / g, preferably 10 5 to 10 13 pieces / g, and more preferably 10 6 to 10 11 pieces. / g. In another embodiment, the content of probiotic bacteria in the gel food composition is, for example, 0.00001 wt% to 50 wt%, preferably 0.00005 wt% to 30 wt%, Preferably it is 0.001 to 0.2 weight%. The probiotic bacterium contained in the gel food composition may be any of live bacteria, dead bacteria, and processed microbial cells.
一実施形態において、ゲル状食品組成物は、苦味のマスキング又はｐＨ調整のために、酸味料を含有することが好ましい。酸味料としては、例えば、アスコルビン酸、クエン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、アジピン酸、フィチン酸等の有機酸、並びにリン酸等の無機酸及びこれらの塩類を挙げることができる。塩としては、カリウム、ナトリウム等のアルカリ金属塩を挙げることができる。ゲル状食品組成物は、これらの酸味料の１種又は２種以上を任意に組み合わせて含有することができる。好ましい酸味料は、アスコルビン酸、クエン酸、グルコン酸、酒石酸、乳酸、リンゴ酸、リン酸及びそれらの塩類から選ばれる１種又は２種以上である。 In one embodiment, the gel food composition preferably contains a sour agent for bitterness masking or pH adjustment. Examples of acidulants include organic acids such as ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, and phytic acid, and inorganic acids such as phosphoric acid and salts thereof. Can be mentioned. Examples of the salt include alkali metal salts such as potassium and sodium. The gel food composition can contain one or more of these acidulants in any combination. Preferred acidulants are one or more selected from ascorbic acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phosphoric acid and salts thereof.
ゲル状食品組成物が含有する酸味料の量は、目的に応じて適宜設定でき特に制限されない。例えば、ゲル状食品組成物中の酸味料の含有量は、０．１〜５重量％であり、好ましくは０．５〜３重量％である。 The amount of the acidulant contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the content of the acidulant in the gel food composition is 0.1 to 5% by weight, preferably 0.5 to 3% by weight.
一実施形態において、ゲル状食品組成物は、ゲル化剤を含有することが好ましい。ゲル化剤を含有することにより、ゼリー状の食品組成物を提供することができる。食品組成物が含有し得るゲル化剤は、飲食品の分野で使用されるものであれば特に制限されない。ゲル化剤としては、例えば、寒天、カラギーナン、キサンタンガム、グアーガム、ペクチン、ジェランガム、ローカストビーンガム、アラビアガム、トラガント、大豆多糖類及びゼラチン等を挙げることができる。食品組成物は、これらのゲル化剤の１種又は２種以上の任意に組み合わせて含有することができる。一実施形態において好ましいゲル化剤としては、分散性の観点から、大豆多糖類が好ましい。さらに大豆多糖類に加えて、寒天、カラギーナン、キサンタンガム、グアーガム、ペクチン、ジェランガム、ローカストビーンガム、アラビアガム、トラガントから選ばれる１種又は２種以上を含有しても良く、飲食品の分野で使用されるものであれば特に制限されない。 In one embodiment, the gel food composition preferably contains a gelling agent. By containing a gelling agent, a jelly-like food composition can be provided. The gelling agent that can be contained in the food composition is not particularly limited as long as it is used in the field of food and drink. Examples of the gelling agent include agar, carrageenan, xanthan gum, guar gum, pectin, gellan gum, locust bean gum, gum arabic, tragacanth, soybean polysaccharide and gelatin. A food composition can be contained in any combination of one or more of these gelling agents. As a preferable gelling agent in one embodiment, soybean polysaccharide is preferable from the viewpoint of dispersibility. Furthermore, in addition to soybean polysaccharides, it may contain one or more selected from agar, carrageenan, xanthan gum, guar gum, pectin, gellan gum, locust bean gum, gum arabic and tragacanth, and is used in the field of food and drink If it is made, it will not be restrict | limited in particular.
ゲル状食品組成物に含まれる大豆多糖類の含有量は目的に応じて適宜設定でき特に制限されない。例えば、ゲル状食品組成物中の大豆多糖類の含有量は、０．２重量％〜１．７重量％、好ましくは０．５重量％〜１．５重量％の範囲であり、より好ましくは０．５重量％〜１．０重量％である。 The content of soybean polysaccharide contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the content of soybean polysaccharide in the gel food composition is in the range of 0.2 wt% to 1.7 wt%, preferably 0.5 wt% to 1.5 wt%, more preferably 0.5% by weight to 1.0% by weight.
ゲル状食品組成物に含まれるゲル化剤の含有量は目的に応じて適宜設定でき特に制限されない。例えば、ゲル状組成物中のゲル化剤の含有量は、０．２〜３．０重量％であり、好ましくは０．５〜２．５重量％であり、さらに好ましくは０．７〜２．０重量％である。 The content of the gelling agent contained in the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the content of the gelling agent in the gel composition is 0.2 to 3.0% by weight, preferably 0.5 to 2.5% by weight, and more preferably 0.7 to 2%. 0.0% by weight.
ゲル状食品組成物のpHは目的に応じて適宜設定でき特に制限されない。例えば、ゲル状組成物中のpHは３〜５．０、好ましくは３．２〜４．２、さらに好ましくは３．３〜４．０である。 The pH of the gel food composition can be appropriately set according to the purpose and is not particularly limited. For example, the pH in the gel composition is 3 to 5.0, preferably 3.2 to 4.2, and more preferably 3.3 to 4.0.
食品組成物は、上記の成分以外に、飲食品の分野で使用される任意の成分を含み得る。そのような他の成分としては、例えば、香料、ビタミン、ミネラル、酸化防止剤、色素類、乳化剤、保存料、調味料、果汁エキス、野菜エキス、品質安定剤等の添加剤を１種又は２種以上の組み合わせを挙げることができる。 The food composition may contain any component used in the field of food and drink in addition to the above components. Examples of such other components include one or two additives such as fragrances, vitamins, minerals, antioxidants, pigments, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, and quality stabilizers. A combination of more than one species can be mentioned.
ミネラルとしては、特に制限されず、例えば、塩化ナトリウム、塩化カリウム、塩化カルシウム、塩化マグネシウム、乳酸カルシウム、及び乳酸ナトリウム等が挙げられる。これらのミネラルは１種又は２種類以上を適宜組み合わせて使用できる。 The mineral is not particularly limited, and examples thereof include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate, and sodium lactate. These minerals can be used alone or in combination of two or more.
ビタミン類としては、特に制限されず、例えば、ビタミンＡ、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ビタミンＣ、ビタミンＤ、ビタミンＥ、ビタミンＦ、ビタミンＨ、ビタミンＫ、ビタミンＰ、パントテン酸、コリン、葉酸、イノシトール、ナイアシン、及びパラアミノ安息香酸（ＰＡＢＡ）等が挙げられる。これらのビタミン類は１種又は２種類以上を適宜組み合わせて使用できる。 The vitamins are not particularly limited. For example, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H, vitamin K, vitamin P, pantothenic acid , Choline, folic acid, inositol, niacin, paraaminobenzoic acid (PABA) and the like. These vitamins can be used alone or in combination of two or more.
ゲル状食品組成物は、一般の飲食品に限らず、健康補助食品、特定保健用食品、栄養機能食品、機能性表示食品、病者用食品、高齢者用食品、虚弱体質者用食品、及びアスリート用食品等の各種機能性（特別用途）食品として提供することができる。 Gel food composition is not limited to general food and drink, health supplement food, food for specified health, functional nutrition food, functional indication food, food for the sick, food for the elderly, food for the frail constitution, and It can be provided as various functional (special purpose) foods such as athlete foods.
一実施形態において、ゲル状食品組成物は、運動前、運動中、運動後に摂取することが好ましい。ここで、運動前とは、例えば、運動の前１日以内、好ましくは半日以内、好ましくは６時間以内、又は好ましくは３時間以内、さらに好ましくは１時間以内、又はさらに好ましくは30分以内を意味する。運動後とは、例えば、運動終了後１日以内、好ましくは半日以内、好ましくは６時間以内、又は好ましくは３時間以内、さらに好ましくは１時間以内、又はさらに好ましくは30分以内を意味する。一実施形態において、ゲル状食品組成物は、一定期間（例えば、２日以上、３日以上、４日以上、５日以上、６日以上、１週間以上、１カ月以上）継続して摂取されることが好ましい。ゲル状食品組成物は、１日１回摂取してもよく、１日に複数回（例えば、２回又は３回）摂取しても良い。 In one embodiment, it is preferable to take the gel food composition before, during and after exercise. Here, before exercise, for example, within 1 day before exercise, preferably within half a day, preferably within 6 hours, or preferably within 3 hours, more preferably within 1 hour, or even more preferably within 30 minutes. means. “After exercise” means, for example, within 1 day, preferably within half a day, preferably within 6 hours, or preferably within 3 hours, more preferably within 1 hour, or even more preferably within 30 minutes after the end of exercise. In one embodiment, the gel food composition is continuously ingested for a certain period (for example, 2 days or more, 3 days or more, 4 days or more, 5 days or more, 6 days or more, 1 week or more, 1 month or more). It is preferable. The gel food composition may be taken once a day, or may be taken multiple times a day (for example, twice or three times).
一実施形態において、ゲル状食品組成物は、筋肉タンパクの分割抑制、疲労回復剤及び／又は免疫賦活剤であり得る。 In one embodiment, the gel food composition may be an inhibitor of muscle protein splitting, a fatigue recovery agent and / or an immunostimulator.
食品組成物は、上述する成分を任意の手順で混合することによって得ることができる。食品組成物が飲料又はゼリー状の食品組成物である場合は、各成分を水に溶解し、必要に応じて加熱処理して得ることができる。 The food composition can be obtained by mixing the above-described components by an arbitrary procedure. When the food composition is a beverage or jelly-like food composition, each component can be dissolved in water and heat-treated as necessary.
一実施形態において、ゲル状食品組成物は、１食当たりの単位包装形態であることが好ましい。１食当たりの単位包装形態とは、１食あたりに摂取する量が定められた形態の食品を意味する。そのような包装形態は、特に制限されず、例えば、パウチ（例えば、アルミパウチ）、瓶、缶、紙容器、及びペットボトル等を挙げることができる。一実施形態において好ましい包装形態は、スパウト付きパウチである。ゲル状食品組成物は、一回の摂取で１食当たりの単位包装形態を複数個（例えば、２個又は３個）摂取しても良い。例えば、激しい運動の前後にこのような摂取が好ましい場合がある。 In one embodiment, the gel food composition is preferably in a unit package form per serving. The unit packaging form per meal means a food in a form in which the amount taken per meal is determined. Such a packaging form is not particularly limited, and examples thereof include pouches (for example, aluminum pouches), bottles, cans, paper containers, and plastic bottles. In one embodiment, a preferred packaging form is a pouch with a spout. The gel food composition may be ingested in a plurality of (for example, two or three) unit packaging forms per serving in a single ingestion. For example, such ingestion may be preferred before and after intense exercise.
１食当たりの摂取量は特に制限されず、目的に応じて適宜設定することができる。例えば、１食当たりの摂取量は、５０〜４００ｇ、又は５５〜３５０ｇ、より好ましくは６０〜２７０ｇである。 The intake per serving is not particularly limited, and can be set as appropriate according to the purpose. For example, the intake per serving is 50 to 400 g, or 55 to 350 g, more preferably 60 to 270 g.
以下、実施例により本発明についてさらに詳細に説明するが、本発明はこれらに制限されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited to these.
製造例１
処方１〜９の各成分を水に溶解し、ｐＨ調整を行い、各処方の組成を有するゲル化組成物を調製した。表１の遊離バリン、遊離ロイシン、遊離イソロイシン、遊離アルギニンは遊離アミノ酸として添加した量を示している。
Each component of formulations 1 to 9 was dissolved in water, pH was adjusted, and a gelled composition having the composition of each formulation was prepared. The free valine, free leucine, free isoleucine and free arginine in Table 1 indicate the amounts added as free amino acids.
試験例１
製造例１で作成した処方１〜９の各ゲル状食品組成物について、風味、舌触り、及び外観を評価した。評価基準は、下記の通りである。
・風味（１：優れる、２：良好、３：標準、４：良くない、５：悪い）
・色調変化（A：変化しない、B：わずかに変化する、C：やや変化する、D：変化する、E：大きく変化する）
・沈殿の発生（ａ：全く発生しない、b：ほとんど認められない、c：わずかに認められる、d：発生する、e：大量に発生する）Test example 1
About each gel-like food composition of the prescriptions 1-9 created by the manufacture example 1, the flavor, the touch, and the external appearance were evaluated. The evaluation criteria are as follows.
Flavor (1: excellent, 2: good, 3: normal, 4: not good, 5: bad)
-Tonal change (A: No change, B: Slight change, C: Slight change, D: Change, E: Change greatly)
・ Precipitation (a: not generated at all, b: hardly recognized, c: slightly recognized, d: generated, e: generated in large quantities)
評価結果を下記表２に示す。 The evaluation results are shown in Table 2 below.
製造例２
ショ糖9g、ホエータンパク質8.7g、乳酸菌 (b240)2×1010個、遊離アミノ酸2.5g（遊離分岐鎖アミノ酸及び遊離アルギニン）を含む100gのゲル状食品組成物を製造した。Production Example 2
100 g of a gel food composition containing 9 g of sucrose, 8.7 g of whey protein, 2 × 10 10 lactic acid bacteria (b240) and 2.5 g of free amino acids (free branched chain amino acids and free arginine) was produced.
試験例２
製造例２のゲル状食品組成物を健常男性成人8名に１晩絶食後に単回投与し、
摂取前、及び摂取15、30、45、60、90、120、180分後に採血し、血中アミノ酸濃度及び血清インスリン濃度を測定した。測定した血中アミノ酸濃度の変化量を図１に示し、血中BCAA濃度の変化量を図２に示す。また、血清インスリン濃度の変化を図３に示す。図１及び図２から、摂取後45分で血中アミノ酸濃度及び血中BCAA濃度がピーク変化値を示した。これらの結果は、ゲル状食品組成物を摂取することによる吸収の速さ及血中濃度の立ち上がりの速さを示唆している。さらに図３に示されるように、当該ゲル状食品組成物の摂取により、タンパク質合成刺激作用を有するインスリンの分泌が促進されており、体内のタンパク質代謝はタンパク質の同化に傾くことが示唆された。Test example 2
A single dose of the gel food composition of Production Example 2 was administered to 8 healthy male adults after an overnight fast,
Blood samples were collected before ingestion and 15, 30, 45, 60, 90, 120, and 180 minutes after ingestion, and blood amino acid concentration and serum insulin concentration were measured. The measured amount of change in blood amino acid concentration is shown in FIG. 1, and the amount of change in blood BCAA concentration is shown in FIG. Moreover, the change of serum insulin concentration is shown in FIG. 1 and 2, the blood amino acid concentration and blood BCAA concentration showed peak change values 45 minutes after ingestion. These results suggest the speed of absorption and the rise of blood concentration by ingesting the gel food composition. Furthermore, as shown in FIG. 3, it was suggested that the ingestion of the gel food composition promotes the secretion of insulin having a protein synthesis stimulating action, and the protein metabolism in the body tends to assimilate the protein.
Claims (13)
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| CN108244321A (en) * | 2017-12-29 | 2018-07-06 | 陕西思尔生物科技有限公司 | A kind of pressed candy for being effectively improved branched-chain amino acid bitter taste and preparation method thereof |
| CN108260788A (en) * | 2017-12-29 | 2018-07-10 | 陕西思尔生物科技有限公司 | A kind of jam for being effectively improved branched-chain amino acid bitter taste and preparation method thereof |
| CN109329699A (en) * | 2018-09-25 | 2019-02-15 | 中北大学 | A kind of probiotics seabuckthorn fruit mud jelly and preparation method thereof |
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| KR20210066588A (en) * | 2019-11-28 | 2021-06-07 | 경남과학기술대학교 산학협력단 | Easy chewable jelly food with high protein and manufacturing method thereof |
| KR102669027B1 (en) * | 2020-10-12 | 2024-05-29 | 경상국립대학교산학협력단 | Jelly food with high protein and natural pigments, and manufacturing method thereof |
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